[Gao_Wuji]

This is my first time home brewing and I am planning on brewing some full boddied Apple Wine.
The cider I got at my local Wine and Hop shop was refrigerated and partially frozen, it's all natural and unpasturized. I have several questions to start.
1. Does the cider have to be at room temp. (65-75F) before I add the crushed campden tablets, pectic enzyme, tannin, ect.? Or can I add all those things and the extra sugar ect. while it is still cold (not frozen), and then just wait 24 hours to add the yeast, and it would likely be room temp. at that point.
2. Do I add the yeast nutrient along with the sugar, campden tablets, enzymes, ect. all at the same time? Or do I add it after 24 hours along with the yeast.
3. I am doing both the primary and secondary fermentation in 1 gallon glass jugs (leaving sufficient space for it to fizz up), after I add the yeast at first and during the primary fermentation do I shut the top with a rubber stopper and airlock? she the top air tight? or leave it open?
4. How simply can I add other things for slightly differnt flavor, and how? Things like cinnamon, cloves, ect.

Any help is much appreciated.

[Heath]

1) you could do either or, just make sure its properly mixed.

2) add before the yeast ,than pitch yeast after 24

3) put an airlock on it!

4) very simple, a tsp here or there, dont over spice, work your way up with experience of tasting. Everyones tastes are different and what one person puts in a recipe another may find it to be to much. You could add spices to the secondary as well, if the first addition is weak after tasting it.

Heath